Confit of Idaho® Potato with Maine Lobster Mash

Recipe courtesy of Chef E. Michael Reidt of the B&O American Brasserie in Baltimore, Maryland.

Recipe Ingredients:

1 1/4 pounds fresh Maine lobster
2 tablespoons olive oil
8 ounces bacon fat
8 ounces duck fat (see note below)
2 large Idaho® potatoes, large
Kosher salt, as needed
6 chives
1 teaspoon smoked sea salt
1 tablespoon micro-celery or celery leaves

Cooking Directions:

1. Remove tail and claw meat from lobster, reserving all shells. Poach lobster meat in simmering salted water for 6 minutes, then remove from water and allow to rest. Once cool, remove meat and chop to a small dice. Reserve.
2. Heat olive oil in a medium-size pot over medium heat, and roast lobster shells for 4 minutes. Once roasted, cover shells with bacon and duck fat and reduce heat to low.
3. Peel potatoes and cut a cylinder from each, reserving potato scraps in cold water. Cut cylinders into 1 inch-thick discs. Add potato discs to fat and poach until fork-tender.
4. Place potato scraps in a small saucepot, cover with water and season with kosher salt. Bring to a simmer and cook until tender, then pass through a food mill. Add 2 tablespoons of poaching fat to mashed potatoes, stir in lobster chunks and season to taste.
5. Place warm potato disc in center of each plate. Make quenelle (spoon shaped dumpling) of lobster-potato mash and place on center of disc. Garnish with lobster tentacle, smoked salt and micro celery.

Makes ? servings.

Note: Olive oil can be substituted for bacon or duck fat if absolutely necessary, but substitutions are not recommended.

Recipe and photograph courtesy of the Idaho Potato Commission.